Seasoned California Avocado, Shrimp, and Romaine Salad

Seasoned California Avocado, Shrimp, and Romaine Salad Recipe

Region / culture: California, USA | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

This Seasoned California Avocado, Shrimp, and Romaine Salad is a refreshing and flavorful dish that combines creamy avocado, marinated shrimp, and crisp romaine lettuce. The combination of flavors and textures in this salad is sure to impress your taste buds.

History

This recipe is a modern twist on traditional shrimp salad recipes, incorporating California avocados and a flavorful coriander seed dressing. The creamy avocado adds a rich and buttery texture to the salad, while the marinated shrimp brings a burst of tangy and savory flavors.

Ingredients

Avocado and Shrimp Salad

For the Seasoned california avocado:
4 california avocados
1 tbsp Fresh lemon or lime juice
1 tsp Finely chopped garlic
1 tsp Ground cumin
1.2 tsp salt
0.5 tsp ground coriander
hot pepper sauce to taste (optional)
For the Marinated shrimp:
1.5 tbsp red wine vinegar
1.5 tbsp Finely chopped cilantro
2 tbsp Lightly toasted, ground pumpkin seeds
1 tsp sugar
1 tsp Finely chopped garlic
0.5 tsp salt
0.33 cup olive oil
2 lb (907 g) shrimp (21 - 25 count, cooked, peeled, deveined)
For the coriander seed Dressing:
0.33 cup seasoned rice vinegar
0.25 cup mirin wine (Japanese rice wine)
24 tsp coriander seeds, coarsely crushed
0.5 cup + 2 tbsp olive oil
For Garnish:
cilantro sprigs as needed
Colored tortilla strips or chips as needed
For the Salad:
36 hearts of romaine leaves

How to prepare

METHOD.
To prepare the avocado, mash it until creamy with bits of avocado remaining. (Do not puree.) Thoroughly blend the remaining ingredients with the avocado and set aside.
To make the Marinated Shrimp, whisk together the vinegar and the next 6 ingredients. Whisk in the olive oil. Fold the shrimp into the vinaigrette and set aside.
To make the coriander seed Dressing, whisk together the vinegar and the next 5 ingredients. Whisk in the oil.
PER ORDER.
Brush 3 leaves of romaine lettuce with the coriander dressing and fan them out across a serving plate with the root ends touching. Put a #16 scoop of the avocado mixture at the root end of the leaves. Arrange 4 shrimp around the avocado. Garnish with cilantro sprigs and tortilla strips or chips.

Variations

Add diced tomatoes or bell peppers for extra color and flavor.
Substitute grilled chicken or tofu for the shrimp for a vegetarian option.
Drizzle with a balsamic glaze or citrus vinaigrette for a different dressing option.

Cooking Tips & Tricks

Be sure to mash the avocado until creamy with bits of avocado remaining for the best texture.

- Lightly toasting the pumpkin seeds before grinding them will enhance their nutty flavor.

- Marinate the shrimp for at least 30 minutes to allow the flavors to fully develop.

- Brushing the romaine leaves with the coriander dressing adds an extra layer of flavor to the salad.

Serving Suggestions

This salad can be served as a light and refreshing main course or as a side dish to complement a larger meal. Pair it with a glass of white wine or a citrusy cocktail for a complete dining experience.

Cooking Techniques

Marinating the shrimp adds flavor and helps to tenderize the meat.

- Mashing the avocado until creamy with bits of avocado remaining creates a smooth and creamy texture for the salad.

Ingredient Substitutions

If you don't have seasoned rice vinegar, you can use regular rice vinegar with a pinch of sugar and salt.

- Substitute pine nuts or sunflower seeds for the pumpkin seeds if needed.

Make Ahead Tips

You can prepare the avocado mixture, marinate the shrimp, and make the coriander seed dressing ahead of time. Assemble the salad just before serving to keep the romaine leaves crisp.

Presentation Ideas

Arrange the romaine leaves in a fan shape on a serving plate and place the avocado mixture and shrimp in the center for an elegant presentation. Garnish with cilantro sprigs and colored tortilla strips for a pop of color.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving it with a sparkling water infused with citrus slices.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The avocado may oxidize and turn brown, but it will still be safe to eat. Do not freeze the salad as the texture of the avocado and shrimp may change.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 350 calories.

Carbohydrates

Each serving of this salad contains approximately 12 grams of carbohydrates.

Fats

This salad is rich in healthy fats, with each serving providing about 20 grams of fats.

Proteins

The shrimp in this salad is a good source of protein, with each serving containing approximately 25 grams of protein.

Vitamins and minerals

California avocados are packed with vitamins and minerals, including vitamin K, vitamin E, vitamin C, and potassium.

Alergens

This recipe contains shellfish (shrimp) and tree nuts (pumpkin seeds). It may not be suitable for those with allergies to these ingredients.

Summary

Overall, this Seasoned California Avocado, Shrimp, and Romaine Salad is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This Seasoned California Avocado, Shrimp, and Romaine Salad is a delicious and nutritious dish that is perfect for a light lunch or dinner. With a creamy avocado mixture, tangy marinated shrimp, and crisp romaine lettuce, this salad is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day in California, and I was visiting a friend who lived near the coast. We had decided to have a picnic on the beach, and my friend had prepared a delicious meal that included a Seasoned California Avocado, Shrimp, and Romaine Salad. I had never tasted anything like it before, and I knew right away that I needed to learn how to make it myself.

My friend, who had learned the recipe from her grandmother, graciously shared the ingredients and the process with me. She explained that the key to the salad was the perfect combination of ripe California avocados, succulent shrimp, and crisp romaine lettuce, all tossed in a flavorful seasoning mix. I was eager to recreate the dish in my own kitchen, so I took detailed notes and made sure to pay close attention to every step.

The first thing I needed to do was gather all the necessary ingredients. I headed to the local market and carefully selected the freshest avocados, shrimp, and romaine lettuce I could find. I also made sure to pick up some cherry tomatoes, red onion, and cilantro to add extra flavor and color to the salad. Back at home, I laid out all the ingredients on my kitchen counter and got to work.

I started by cooking the shrimp in a skillet with a bit of olive oil and garlic until they were pink and cooked through. While the shrimp were cooling, I chopped up the avocados, romaine lettuce, cherry tomatoes, and red onion. I tossed them all together in a large bowl and added the cooked shrimp on top.

Next, I mixed up a simple seasoning blend of cumin, paprika, salt, pepper, and a squeeze of fresh lime juice. I drizzled this over the salad and gently tossed everything together, making sure each ingredient was coated in the flavorful mixture. Finally, I sprinkled some chopped cilantro on top for a burst of fresh herb flavor.

As I took my first bite of the Seasoned California Avocado, Shrimp, and Romaine Salad that I had just made, I was transported back to that sunny day on the beach in California. The flavors were bright and refreshing, with the creamy avocado balancing perfectly with the tangy lime and spicy seasonings. It was a dish that captured the essence of summer in every bite.

Since that day, I have made this salad countless times for family gatherings, potlucks, and picnics. It has become a staple in my recipe collection, and I love sharing it with others who appreciate the fresh flavors of California cuisine. Each time I make it, I think back to that special moment when I first discovered the recipe and how it has since become a beloved favorite in my own kitchen.

As I grow older, I am grateful for all the recipes I have collected over the years, each one telling a story and bringing back memories of moments shared with loved ones. The Seasoned California Avocado, Shrimp, and Romaine Salad will always hold a special place in my heart, reminding me of the beauty and simplicity of good food and the joy of sharing it with others. And for that, I am truly thankful.